The new practical housekeeping

Fresh. -....217 Fresh water 222 French stew of. 234 Fricassed 228 Fricassee of Cod 229 Fried 229 Fritters 238 Garnishes for. . ..220, 631 In jelly 241 In season 217 Knife and fork 256 Marinade 224 Pan, fried 247 Patties 239 Pickled 230 Pies 288 Pofed 231 Pudding 238 Rissoles 239 Salad 239 Salt water 222 Salted 232 Sandwiches 240 Sauces for 632 Scalloped 232 Souffle 240 Soup 240 Steamed 283 Stewed 238 Straws 241 Toast 241 TobaM 219 To boil 219 To bone 219 To broil 219 To clean 218 . To cook 219,221 To fry 219 To freslien ZU Page. To marinade 225 To shape 219 To steam 219 To serve 220, 221 To use cold 218 To wash 218 Trivet for 222 Turbans 241 Utensils 221 Waterfor 223 With cheese 241 With olives 242 With rice 242 White, baked 256 White, boiled 243 Flavor. Apple 388 Apricot 388 Cherry 388 Currant 388 Grape 388 Nectarine 388 Orange 388 Plum 888 Raspberry 888 Strawberry 888 Float. Orange 169 Peach 291 Pear 299 Quince 299 JLOUE 7,8,31 . Always sift 82 Browned 448 Fondant 146 Force-Mbat 445 Balls..,. 446 Chicken 446 Fish 446 Oyster 445 Sage and onion 446 Suet ,....445 Sweet-bread 446 Veal 445 Frittbss 257 Apple 259 Apricot 260 Bananas 260 Batter for 257 Berry 260 Brain 260 Cake. 260 Celery 260 Clam 261 Cracker dust in 2.'^7 Com 261 Corn, dried 281 Com meal 261 Cream 261 Currant 262 Doily 262 Fat for 258 Frait 258 Grape 262 Hominy 262 Italian 262 Lemon 262 Lobster 263 Mincemeat 263 Nutmeg , 263 Orange 260, 263 Oyster 263 Parsnip 263 Peach 263 PineHipple 264 Page Pork 284 Potato 264 Queen 2b4 Rice 261 Rye , 262 Sandwich ....265 Size of 259 Snow 265 Sugar in 257 To drain 2.18 To keep hot 2;i9 To serve 259 Walnut 265 Fbogs. 446 Au court bouillon.... 447 Fricasseed 446 Fried 446 Saddles 446 Salad 446 Fromaoe l.'S) Fruit 278,641 Albuminous 281 A necessity 281 Arrangement of 281 Balls....* 806 Candied 310 Cases 365 Center Piece 281, 2S2 Charlotte 549 .Closet 94,511 Creams 283 Dried 309 Evaporator 310 Florida grape 296 Frosted 303 Frozen 283,304 Gathering 641 Glazed 805 Iced 305 Inielly 306 Juices 307, Knife 284 Macedolue of.... 305, 306 Motto .<..278 Pastes 811 Salad 809 Shelves 640 Toast 307 To bake 283 To dry SIO To mold 283 To preserve 6*1 To serve 284 Oamb. Broiling 309 Dark-meatcd 318 Garnishes for 634 Hashed 822 Larding S21 Potted 886 Puree of 836 Sauces for 632 Serving 828 Todreas 819 To fry 821 To keep 818,819 To pick 819 To preserve 1024 To roast 820 Toainge ..819 To steam.., 821 To wash.... 819 Wild flavor of 881 Whlte-meated .818 INDEX TO COOKERY BECIPES. 681 I P«ffe. GABNTBHn 696 Fan esi Fai]«y 631 For Blano Mange. . . .632 For creams. 626 For Fish 627 For Game 628 682 For Meats 627 For Poultry 628 For Prairie Chicken. 632 For Salads 629 For VegeUbles 629 , Leaves lor 282 Potato 631 Of Butter 621 Of root flowers 631 Sorrel 630 Gblatxnb.. 150 Gems. Corn 87 Graham 87 Oatmeal 87 Sweet MUk 37 Wheaten 87 GiNGEBrBBBAD 88, 308 Fairy 88 Loaf. 88 Spiced 89 Sponge 89 To make 88 White 89 Glaze 449 Bruph 450 Kettle 450 Roll 38 Ck>LDENBUCK 138 Good Cookimo 454 Goose. Larded wild 826 Roast wild 324 Gooseberry 280 Canned 98 Dried 816 Fool 295 ^Trifle 296 Gbahah Bbead... .8, 17, 29 Quick 29 Steamed 29 With soda 29 GbaFBS 296, 638 Candled 312 Canned 99,101 Frosted 303 Frozen 305 Jellied 296 Kinds of 688,639 Gbebngaoes, dried — 315 GBAYY .; 447 Brown 451 Brown, cheap 451 Brown, rich 451 Economical 451 Economy of 451